Cadbury Mini Snowballs Christmas Chocolate Bag, 80g

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In updating this recipe I prepared a batch and let it cool down to almost room temperature before covering the bowl and refrigerating overnight. The next day, as can be seen in one of the photos above, the mixture was very easy to scoop and roll into balls. Add the boiled mixture to the dry ingredients until well combined and chill well in the fridge, until mixture is able to be shaped into 1 1/2 inch balls. The mixture will be quite soft and sloppy while it is still hot. It will not firm up until it is very well chilled.

We had our first flurries of snow in the week before Thanksgiving this year. When I’m clearing several inches (hopefully not feet!) of snow off our driveway later in the winter, I shall try to remember the look of sheer joy on Little Miss Traybakes’ face when she saw the sprinkling of flakes outside. It won’t make the snow shoveling any easier but I’m hopingit’ll make me smile! It’s not the earliest I’ve ever seen snow over here and there certainly wasn’t enough to make even the smallest of snowballs, so I’ve been making these No-Bake Marshmallow Snowballs in the kitchen instead. The main flavours in our snowballs come from the jam and coconut coating but we still want some sweetness in the bun to compliment these flavours. Caster sugar is ideal but in a pinch some granulated sugar could work too but may give your buns a slightly grainier texture. I have made these with regular sized marshmallows and with mini-marshmallows and I have to say, the regular marshmallows work much better here. The mini-marshmallows made for a smaller, cuter, truffle-sized snowball but there wasn’t enough marshmallow for me. Sift the flour, cocoa, baking powder, allspice and a pinch of salt into the bowl and mix well to combine. Stir in the pecans. Chill, covered, for 3 hours, or overnight. In a large saucepan, combine the sugar, butter and milk. This mixture will foam up while boiling so a larger pot is recommended.)

Also you can wrap the dough around a marshmallow and cut them in half and they also makes a delicious cookie. But this recipe is our favourite cookie and Christmas time, I love them frozen.

A little bit of salt is added to your bun dough, to help balance out the sweetness. The quantity listed in the recipe is reflective of using a typical table salt – if you use something like sea salt, this could alter the taste slightly. But Snowballs recipes vary… some are filled with marshmallow, while others are made in a similar fashion to Rum Balls or Apricot Balls, with condensed milk and crushed biscuits or cereal. Today’s no-bake chocolate coconut snowballs cover all the bases. Also, if you’re looking to include some gluten free dessert recipes, this one fits the bill. You can make them now and freeze them for later, they’re easy, and they add a festive look to the entire tray. Plus, they’re delicious! Here’s The PlanMelt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water, stirring occasionally. Yes, you can freeze the actuals snowball cakes before you get to the jam filling and icing stage. Just wrap them well in cling film and a freezer bag and they will keep for up to 3 months. Snowballs are small round coconut covered chocolate balls, they are usually made at Christmas time in most Newfoundland homes. These chocolate delights are so good it's hard to only have one, most people like them frozen to eat because of its texture. Boil together gently over medium heat for 5-6 minutes or until mixture reaches about 225 -230 degrees F on a candy thermometer. (The 5 to 6 minutes cooking time is usually quite accurate for me but don't start timing it until the mixture is fully at a rolling boil and don't stir the mixture while it boils.) For the record, my latest batch took exactly 6 minutes at a rolling boil and it was perfect. In this recipe, milk is needed to add a little more moisture to the snowball buns. It’s personal preference as to what kind of milk you use – dairy, soya and coconut are all great options.

This Scottish snowball recipe couldn’t be easier really. But I must warn you folks, this gets messy! I couldn’t wait to eat mine the minute I got home and would try to pinch my brother’s snowball cake too. Lift them out and roll in the coconut to cover the little cakes completely and create Scottish snowballs!Meanwhile, pulse the remaining coconut in a food processor to break it down. It’s easier to coat the balls when the coconut shreds are broken up/smaller. It’s a simple water icing that is used to coat your snowballs in preparation for their coconut finish. And because we are making an icing, icing sugar (also known as confectioners sugar or powdered sugar) is a must.